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Roasted Carrot & Bell Pepper Honey Soup

4.30 from 6 votes

Everyone would like to go for a hot and spicy soup during rainy days. Carrot and Yellow pepper blends well with the spices giving a nice aroma and a soothing feeling. So why not enjoy a bowl of hot Roasted carrot & Yellow Bell Pepper honey soup with some crackers?
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Served AsBrunch, Lunch, Snacks, Soup
Servings 2


  • ¾ cup diced carrots
  • ¼ cup diced yellow bell pepper
  • 6 to 7 pepper corns
  • 2 garlic cloves
  • 1 ½ cup water or vegetable stock
  • 3 tsp olive oil
  • 1/8 cup fresh cream
  • ¼ cup lukewarm milk
  • ¾ tsp chilli flakes
  • ½ tsp dried oregano
  • 1 tsp + 1 tsp honey
  • ½ tsp hot water
  • Salt


  • Heat oil in a pan, add pepper corns and garlic cloves. Saute until raw smell wafts away
  • Add diced carrots and roast until the carrots turn slightly soft
  • Add diced bell pepper and roast for few seconds
  • Pour the water or the vegetable stock and cook the vegetables until they are soft but not overcooked
  • Simmer the flame and add cream, milk and 1 tsp of honey. Give a gentle mix and turn off the stove immediately.
  • Allow it to cool slightly
  • Meanwhile mix 1 tsp of honey with ½ tsp of hot water, chilli flakes and oregano
  • Transfer the cooked vegetable mixture to a blender and add salt. Blend until smooth and transfer to soup bowls
  • Drizzle the honey chilli flakes mixture and serve hot


Adjust spices according to your taste.
Turn off the stove immediately after adding cream and milk. Do not allow it to boil.

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4.30 from 6 votes

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Recipe sponsored by Apis Himalaya Honey Visit Profile / Website

Rajeswari Annamalai
Rajeswari Annamalai

Software professional turned into home maker and baker :)

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